This 19th century bread flour was the favorite of French bakers for generations. Breads from Rouge de Bordeaux have a rich, nutty flavor with aromas of cinnamon and baking spice. It can be used as bread flour in any recipe.
Flavor profile: Nutty and earthy with subtle notes of cinnamon and baking spice
We love it in:Artisan Hearth Breads, Brownies, Cookies, Crackers, Muffins, Pizza, Pretzels, Yeasted Rolls and Breads
Remember! You don’t need a special recipe… you can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!
I've just made my 2nd purchase from barton spring mills.the Rouge de Bordeaux adds a complex delicate Wheatie flavor to my sourdough bread..it's a must try for lovers of bread and bread making.
A
Ann Machonis
Baker in NYC
I sent the flour as a gift to my niece who was experimenting with sour dough bread. Her is her note to me:
“ I forgot to take a picture of my bread loaf and now it’s sliced and frozen. Turned out incredible, such nuanced flavor.”
M
Michael Goode
Rouge de Bordeaux
I used this making 100 % Whole Wheat Sourdough bread. It gives great texture and wonderful flavor. Very pleased.
C
Christopher Gordon
Rouge de bordeaux
Amazing flavor and my sister can eat it without getting sick (not celiac but has significant inflammatory response to modern gluten)
I've just made my 2nd purchase from barton spring mills.the Rouge de Bordeaux adds a complex delicate Wheatie flavor to my sourdough bread..it's a must try for lovers of bread and bread making.
A
Ann Machonis
Baker in NYC
I sent the flour as a gift to my niece who was experimenting with sour dough bread. Her is her note to me:
“ I forgot to take a picture of my bread loaf and now it’s sliced and frozen. Turned out incredible, such nuanced flavor.”
M
Michael Goode
Rouge de Bordeaux
I used this making 100 % Whole Wheat Sourdough bread. It gives great texture and wonderful flavor. Very pleased.
C
Christopher Gordon
Rouge de bordeaux
Amazing flavor and my sister can eat it without getting sick (not celiac but has significant inflammatory response to modern gluten)
